Description
Indulge in the ultimate chocolate chip cookies with a rich and nutty flavor, achieved by using browned butter. These cookies feature a perfect balance of soft, chewy texture with crispy edges, enhanced by a touch of flaky sea salt for an irresistible finish.
Ingredients
Brown Butter Mixture
- 3/4 cup (168g) unsalted butter
- 1 cup (212g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 tablespoon vanilla bean paste
Dry Ingredients
- 1 3/4 cup (220g) all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
Add-ins
- 1 1/4 cups (210g) semisweet or bittersweet chocolate chips (or roughly chopped chocolate)
- Flaky sea salt, for sprinkling (optional)
Instructions
- Brown the Butter: Place the unsalted butter in a small saucepan over medium-low heat. Stir and scrape the butter every 10 to 15 seconds using a silicone spatula. Watch as it melts, foams, and then begins to brown, emitting a warm, nutty aroma with small brown bits appearing. This process takes about 5 to 7 minutes. Remove from heat and allow to cool in the pan for about 5 minutes, until warm but not hot to touch.
- Mix Wet Ingredients: In a large mixing bowl, combine the cooled browned butter with light brown sugar and granulated sugar. Mix together with a silicone spatula. Add the room temperature egg, extra egg yolk, and vanilla bean paste, then mix well until smooth.
- Add Dry Ingredients: Add the all-purpose flour, baking soda, and kosher salt to the wet mixture. Fold gently until no streaks of flour remain, taking care not to overmix. The dough should be soft but not sticky.
- Incorporate Chocolate Chips: Fold in the chocolate chips evenly without overmixing. Cover the bowl and chill the dough in the refrigerator for at least 1 hour or up to overnight to develop flavor and texture.
- Prepare for Baking: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Remove the dough from the fridge and allow it to soften at room temperature for about 20 minutes until scoopable.
- Scoop and Bake: Using a 1 ½ ounce cookie scoop, portion out equal amounts of dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 12 to 13 minutes or until the cookies puff up and edges turn light golden brown but the centers remain soft.
- Finish and Cool: Remove the baking sheets from the oven and immediately sprinkle the cookies with flaky sea salt if using. Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack or serving.
Notes
- Using browned butter adds a deep, nutty flavor that elevates these cookies.
- Be sure not to overmix the dough to keep the cookies tender.
- Chilling the dough enhances flavor and prevents excessive spreading during baking.
- Letting the dough soften before baking ensures even cooking and ideal texture.
- Adding flaky sea salt on top is optional but highly recommended for a sweet-salty balance.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
